Heat the oil in a large pot over medium heat until shimmering. Add about half of the brats and brown on all sides. Transfer to a dish and repeat with the remaining brats.Cut the brats in half and set aside.

Remove the pot from the heat and place a collapsible steamer basket in the bottom of the pot. Spread the onions on the steamer basket. Layer the halved brats over the onions. Pour the beer over everything.

Cover the pot and return it to medium heat until the beer begins producing steam. Reduce the heat to low and steam the brats for 15 minutes.

Check the temp. of the brats. If they’ve reached 160°F in the middle then they are good to go. If not cook for another minute or 2.

Serve brats with the steamed onions in a bun, on a plate, with mustard or with what ever your heart desires.

Notes:
I had lack of burners the night I made these so I cooked them to 155°F, dumped the brats and onions in a oven-safe dish, added a bit of the beer broth, covered it with foil and tossed it in the oven set to “keep warm (which is ~250°F for me). When dinner was ready 30 minutes later these were all set and ready to go.